Sterol concentrates its application and preparation

Abstract

The invention concerns concentrates of shea sterols in glycerides with more than 12.5 wt % shea sterols, the preparation thereof by enzymic hydrolysis of glycerides in shea oils or fractions thereof and the application of the concentrates in aerated food products.

What is claimed is:  
     
       1. Concentrate comprising a blend of sterol esters in fat, wherein the concentrate contains at least 20 wt % of shea sterols of which at least 75 wt % is 4,4-dimethyl sterols, and wherein more than 20 wt % of the fat is derived from another source than shea oil. 
     
     
       2. Concentrate according to  claim 1 , wherein the shea sterols comprise 4,4-dimethylsterols selected from the group consisting of alpha-amyrin, beta-amyrin, butyrospermol and lupeol. 
     
     
       3. Whippable food products comprising a fat phase, a water phase, and 1-30 wt % based on total product, of a concentrate according to  claim 1 . 
     
     
       4. Aerated food products obtainable after whipping of a whippable food product comprising a fat phase, a water phase and 1-30 wt % based on the total product, of a concentrate according to  claim 1 , wherein the aerated food product is selected from the group consisting of ice cream, cream alternatives and confectionery or bakery fillings. 
     
     
       5. The method of improving the properties of a whipped food product including overrun and firmness, which comprises including in said whipped product a concentrate according to  claim 1 . 
     
     
       6. Process for the concentration of shea sterols in a composition derived from shea oil by performing the following steps: 
       (i) selecting a shea oil or shea oil fraction comprising a) partial glycerides in an amount of Xa-wt %, b) triglycerides in an amount of Xb-wt %, c) shea sterols in an amount of Xc−wt % and d) fatty acids and/or other volatile components in an amount of Xd-wt %  
       (ii) subjecting this shea oil or shea oil fraction to an enzymic hydrolysis, such that the amount of partial glycerides (a) is reduced from Xa to 0-0.95 Xa, the amount of triglycerides (b) is maintained or reduced from Xb to 0-Xb, the shea sterols (c) are substantially not converted and the amount of fatty acids and/or other volatile components (d) is increased from Xd to >1.05 Xd,  
       (iii) the components (d) and/or (b) are removed by physical separation techniques and a concentrate of shea sterols with more than 12.5 wt % sterols is recovered.  
     
     
       7. Process according to  claim 6 , wherein the hydrolysis is performed by using an enzyme or an enzyme mixture that is specific for the conversion of mono and/or diglycerides. 
     
     
       8. Process according to  claim 6 , wherein the enzymic hydrolysis is performed as a two step hydrolysis, wherein in a first step an enzyme is used capable of hydrolysing triglycerides, whereupon the product obtained then is treated in a second step with an enzyme specific for mono and/or diglycerides. 
     
     
       9. Process according to  claim 8 , wherein the first step is a partial hydrolysis. 
     
     
       10. Process according to  claim 6 , wherein the starting shea oil or shea oil fraction has a content of shea sterols of 1-10 wt %. 
     
     
       11. Process according to  claim 6 , wherein the physical separation is performed as an evaporation under reduced pressure.